Chamorros de Cerdo en Adobo de Chipotle

Name: Chamorros de Cerdo en Adobo de Chipotle
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pc pork shanks; 80 g plain flour; ½ tsp kosher salt; ½ tsp coarsely ground black pepper; 2 pc chipotles in adobo; 45 ml chipotle adobo sauce; 30 ml apple cider vinegar; 15 ml tomato paste; 1 tsp dried oregano; 30 ml vegetable oil; 160 g white onion; 160 g celery; 160 g carrots; 3 pc garlic; 240 ml beer; 720 ml chicken stock; 8 pc corn tortillas; ¼ pc guacamole

Oven-braised pork shanks in a smoky chipotle adobo with vegetables, served with warm corn tortillas and guacamole.

150 min 1106 kcal/serving serves 4

1106kcal87gprotein88gcarbs45gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🥓pork shanks

🌾plain flour

🧂kosher salt

🧂coarsely ground black pepper

🥣chipotles in adobo

🥣chipotle adobo sauce

🍎apple cider vinegar

🍅tomato paste

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).